Matches 151 - 200 out of 326 < 1 2 3 4 5 6 7 >
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5378479 Method for manufacture of skim milk cheese  
The present invention is directed to a method for making a high moisture, low-fat cheddar type cheese product from skim milk. The skim milk cheddar cheese product has from about 54% to about 58%...
5372825 Spoonable soured low-fat non-dairy creams  
Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were...
5368869 Compositions and methods for manufacturing a skim or lowfat milk product with increased creaminess, color, mouthfeel, and taste sensations similar to milk with a higher fat content  
Novel compositions and methods are disclosed for lowfat and skim milk products which have an increased creamy mouthfeel, whiter color, and taste sensations similar to milk with a high fat content....
5360617 Method of making cheese using viral enzymes  
The lysin from a Lactococcus (preferably prolate-headed) bacteriophage is used to lyse bacterial starter cultures during cheese-making. Such bacteriophage include φvML3. In addition, the φvML3...
5352476 Nutrient composition containing non-phosphorylated peptides from case in based material  
Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is...
5334408 Nutrient composition containing non-phosphorylated peptides from casin-based material  
Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced. A hydrolyzate containing non-phosphorylated peptides and phosphopeptides is prepared by...
5334399 Method of preparing lactose-hydrolyzed milk with suppressed sweetness  
A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 0.01...
5330780 Cheese and proces and system for making it  
A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures...
5308628 Method of preparing a frozen dairy desserts  
This invention relates to a method of preparing thickener-free consumption ice or ice cream from a mixture of fermented milk constituents, including whey protein-rich products, and sugars, and...
5270462 Process for manufacturing sialic acids-containing composition  
The present invention relates to a process for manufacturing a composition containing sialic acids. The process of the present invention comprises the steps of: (a) adjusting cheese whey or rennet...
5264240 Condiment  
The invention relates to the use of fenugreek (Trigonella foenum-graecum) for refining the taste of soy sauce, fish sauce, or combinations thereof and to solid and liquid condiments produced by the...
5234700 Process of making acceptable mozzarella cheese without aging  
In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the...
5232731 Protein dispersions in food products  
The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation...
5230912 Method of preparing milk-fermented food  
A method of producing milk-fermented food, wherein a bifidobacteria or a lactic acid bacteria or a combination of these two bacteria are inoculated into and cultured in a culture medium composed...
5223284 Products and methods for treating colic  
The present invention provides products, processes and/or methods for treating or preventing the clinical symptoms of an infant suffering from colic. Products and/or methods which reduce or...
5219735 Non-phosphorylated peptides from casein-based material  
Nonphosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is...
5213827 Method for manufacture of pre-cheese and natural cheese  
The present invention is directed to a process for manufacture of pre-cheese that is capable of being converted into natural cheese having total solids in excess of 55%. The process includes the...
5211972 Preparation of cheese flavorant compositions  
Cheese flavorant compositions are prepared by mixing a lipolyzed cream prepared from a heavy cream, a lipolyzed cheese prepared from a hard, ripened cheese, and a proteolyzed cheese prepared from a...
5198351 Lactose hydrolysis by mutant Streptococcus thermophilus  
Mutant strains of Streptococcus thermophilus having defective lactose transport systems having a phenotype, sucS + and gluS - , lacS - βgal + are effective for use in processes where the...
5180596 Method for ripening cheese under high pressure  
A method of producing cheese by ripening the cheese under high pressure, e.g. between 100 to 2500 kg/cm 2 . Ripening the cheese under high pressure significantly shortens the period of time...
5176928 Reduced calorie diary mix  
A reduced calorie diary mix for use in frozen dairy desserts and yoghurt is made from milk and/or milk products that have been treated with a lactase/beta-galactosidose enzyme which hydrolyzes...
5175013 Frozen dessert compositions and products  
The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable...
5165945 Cheese and process and system for making it  
A process for making cheese that can include soluble proteins, such as whey proteins, comprises the steps of renneting the feed stock, heating the renneted feed stock, then adding lactic cultures...
5151358 Processes for the recovery of naturally produced chymosin  
Disclosed are methods for the recovery and purification of naturally produced chymosin. In particular, disclosed are methods for the recovery and purification of chymosin from aqueous solutions...
5143742 Process for producing a dairy product usable as a spread  
The invention relates to a process for the production of a food product, that in particular is usable as a bread spread, creamy food and/or a base material for the production of specialties,...
5141757 Flavouring agent  
A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline...
5141755 Reduced animal product pet food composition  
A reduced animal product pet food or non-animal pet food composition having a mixture of proteinaceous and farinaceous components in an amount sufficient to provide a nutritionally balanced, dry...
5139810 Flavoring composition  
Cheese flavorant compositions of a mixture of lipolysed cream and proteolysed hard, ripened cheese are prepared from enzymatically modified heavy cream and enzymatically modified hard, ripened cheese.
5139943 Processes for the recovery of microbially produced chymosin  
Disclosed are methods for the recovery of microbially produced chymosin. In particular, disclosed are methods for the recovery of chymosin from the fermentation beer arising from culturing...
5133978 High viscosity bacterial compositions and methods  
Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weight referred to as pHV67 in L. lactis subsp. lactis TC67, and DNA fragment encoding for a...
5132122 Process for producing a lactic acid drink  
A transparent lactic acid bacteria drink, which is a fermentation product obtained by allowing kefir fungi to ferment a milk material under forced supply of an oxygen-containing gas, comprises a...
5128156 Process for preparing an alternate protein source for coffee whiteners and other products  
The invention relates to a dried, high protein food product derived from phosphate-modified milk protein concentrate (MPC) rather than from casein. The high protein food product is preferably spray...
5098721 Starter compositions for producing fermented milk products  
A fermentation starter composition for fermented milk products such as cheese, buttermilk, sour cream and yogurt, formed from an inherently buffered, concentrated milk protein concentrate which is...
5093137 Reduced calorie frozen dairy desserts and processes for producing them  
A reduced calorie frozen dairy dessert or frozen yogurt produced by: (a) heating a mix of milk ingredients and water to a sufficient temperature to promote the pasteurization of said...
5085871 Feed compositon for fowls  
A feed composition for fowls containing casein phosphopeptide. The feed compositon increases calcium intake of fowls, and when it is fed to chicks it brings increase in bone growth and body weight,...
5082672 Enzymatic deamidation of food proteins for improved food use  
Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase...
5077063 Process for preparing lactic-acid products  
A process for preparing lactic-acid products which involves fermentation of milk or dairy products with live bacteria, viz. the strain Bacillus subtilis 534 deposited at the All-Union Collection of...
5061622 Process for the production of κ-casein glycomacropeptide  
Disclosed herein is a process for the efficient production of κ-casein GMP on an industrial scale. The production of high-purity κ-casein GMP is realized by using an effluent of rennet-casein...
5055309 Production process for kefir-like fermented milk  
A kefir-like fermented milk is produced from a raw material, which contains lactose and at least one sugar, by subjecting the lactose to lactic acid fermentation with a lactic acid bacterium and...
5039532 Preparation of a hypoallergenic whey protein hydrolyzate and food  
To prepare a hypoallergenic whey protein hydrolyzate product, particularly for employment in infant formula, whey material first is hydrolyzed with a proteolytic enzyme and then the enzymatic...
5032509 Method of preparing galcatooligosaccharide  
A method of preparing a mixture of galactooligosaccharides having the following formula: Gal-(Gal)n-Glc where Gal represents a galactose residue, Glc represents a glucose residue, and n...
5028589 Casein phosphopeptide salts  
Casein phosphopeptide salts of calcium, magnesium or both are produced having less than 4% by weight of aromatic amino acids, greater than 8% and less than 20% by weight serine, less than 3% free...
5006349 Process for producing a protein product  
A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a...
4996062 Glucose oxidase food treatment and storage method  
The invention relates to an enzymatic composition and method of extending the shelf life of foodstuffs. The composition contains a glucose oxidase/catalase enzyme preparation. The method can be...
4981704 Partial hydrolysate of whey proteins, enzymatic process for the preparation of this hydrolysate, and hypoallergenic dietetic milk food containing it  
The invention relates to biotechnology. It concerns a partial hydrolysate whey proteins which contains no residual whole proteins characterized in that it contains peptides spread over the...
4975289 Method for reducing off-flavor in food materials with acetic acid bacteria  
The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or...
4970083 Lactic acid fermented food and method of manufacturing the same  
A lactic acid fermented food is sweetened using aspartame alone or a sweetening agent containing aspartame. The lactic acid bacteria which are used to manufacture the lactic acid fermented food and...
4968513 Process for preparing phosphorus-reduced cow milk  
The phosphorus-reduced cow milk of the invention contains a reduced proportion of phosphorus of 1.0 g to 2.0 g per 100 g of protein in the cow milk, the weight ratio of phosphorus to calcium being...
4957752 Process for producing kefir  
A process for producing kefir is provided which involves normalization of purified cow milk with respect to the content of dry solids by ultrafiltration of the milk at a temperature of 50°-55° C....
4954450 Method for controlling the concurrent growth of two or more lactic acid producing bacteria  
Disclosed is a method of growing a mixture of two or more species of lactic acid producing bacteria whose growth rates are differently affected by the pH of the nutrient growth medium. The method...
Matches 151 - 200 out of 326 < 1 2 3 4 5 6 7 >